Although it is known as an Austrian meal there is a possibility that this specialty originate from Northern Italy where the Bizantine cooks fried meat in golden clothing of breadcrumbs just to swagger with their richness and that the recipe first appeared in Vienna only during the XV or XVI century. According to another theory, the key role was the one of Marshall von Radetzky, who imported a certain recipe that was later developed into pieces of meat thick as fingers; which were fried in flour, breadcrumbs, eggs and in lots of lard. Wherever the recipe comes from, the specialty has been, at least from 1857, known as Viennese schnitzel, and it comes from Austria now (at least as long as Vienna remains there).
Ingredients for 1 persons
| 200 g | little potatoes |
|---|---|
| 1 com | eggs |
| tablespoons | flour |
| 1 com | beef cutlets |
| a bit | pepper |
| pieces | lemons |
| a bit | salt |
| 3 tablespoons | breadcrumbs |
Preparation
Peel the potatoes and boil them in salty water for 20 minutes. Wash and dry the meat.
In the meantime, warm up the lard in a frying pan.
Beat the eggs in a separate dish and add salt and pepper to them.
Coat the meat in flour, dip it into the egg mixture and coat it with the breadcrumbs.
Press the schnitzels between the palms lightly to unify the ingredients well.
Frying
Put the meat into the frying-pan and pour it over with hot lard from time to time.
Leave the schnitzel on a paper napkin after the frying so that the napkin can absorb the excess of lard.
Strew over the potatoes with persley.
Serving
Serve the Vienna schnitzel warm with a slice of lemon and with the prepared potatoes.
Bon Appetit!
Comments
05/4/2012 13:52
:)